curry ingredients list

How to cook… Sweet Coconut Buns

Recipes

Makes 5–6 buns

With just a handful of ingredients and a oven and you’ll soon have a batch of these Sweet Coconut Buns (Macatia Coco), a favourite in Mauritius and delicious when warm and with a bit of butter.

What you need…
For the buns
• 250g plain flour
• 1 Tablespoon butter
• 2 Tablespoons sugar
• 1 teaspoon instant yeast
• 120ml warm water

For filling
• 75g dessicated coconut
• 2 Tablespoons sugar
• 1 Tablespoon butter, melted
• 1 teaspoon vanilla essence

Plus
• milk for glaze


How you make it…
1. Mix all the ingredients for the buns, adding the water at the end, bit by bit. Knead the mixture for a couple of minutes. Leave the dough for 1 hour, which will allow it to rise.
2. Heat the oven to 180 C.
3. Roll the dough for a couple of minutes and divide it into 5 or 6 equal amounts.
4. Mix all the ingredients for the filling.
5. Take one of the lumps of dough and push down using your thumbs to create a cup. Fill the cup with some filling and close the cup back into a ball. Roll gently and keep working the dough until it is completely sealed again. It should now be in the shape of a small bun. Place it on a lightly greased baking tray and repeat the process until you have used all the dough and filling mixture.
6. Using a brush coat all the buns with milk.
7. Place the baking tray into the preheated oven and bake for 30 minutes.
8. Remove from oven and let the buns stand for a few minutes. Sprinkle a bit of dessicated coconut on the top and serve warm.


CHEF’S TIP You can add a touch of tropical to these buns by swapping the vanilla essence for pineapple essence.

If you like this you should try our…
Roasted Sweet Potatoes (Bhundi Shakarkandi)
Medium Chicken Curry
Chicken Madras
Chicken Vindaloo
Chicken Bhoona

How to cook… Hara Jhinga

Recipes

Serves 4 as a main dish

Hara Jhinga (Prawns in a Green Sauce) has all the ingredients of a classic South Indian dish – prawns, coconut milk and chillies. This fresh tasting dish, particularly popular in Goa and Kerala, is quick and easy to make and the green sauce makes a great change from the usual tomato-based sauces.

What you need…
• 800g prawns, shelled and deveined
• 3 Teaspoons cooking oil
• 0.25 teaspoon cracked pepper
• 1 teapoon turmeric
• 1 teaspoon chilli powder
• 0.5 teaspoon salt

For the green paste
• 1 onion, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• small handful coriander leaves, chopped
• 10 mint leaves (or 1 teaspoon mint sauce)
• 4 green chillies
• 3 Tablespoons coconut milk

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How you make it…
1. Mix all the ingredients for the green paste in a blender to form a smooth paste.
2. Heat the oil in a pan to a medium heat. Add the prawns, sprinkle the pepper over them using a pepper grinder, and fry the prawns until they turn pink (about 2 minutes).
3. Add the green paste and cook through for 1 minute.
4. Add the turmeric, chilli powder and salt, mix well and cook until the prawns are cooked. Add a little water if necessary but the dish is dryish so the prawns should be coated in the sauce not swimming in it.

CHEF’S TIP If you like your curries with a more more sauce, add more coconut milk but be aware you will lose the green colour.

If you like this you should try our…
Roasted Sweet Potatoes (Bhundi Shakarkandi) • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona

Where’s the cheapest place to buy shellfish? … a prawn shop.

How to cook… Mughlai Malai Kofta

Recipes

Serves 4 as a main dish

Mughlai Malai Kofta (Spiced Lamb Meatballs in a Creamy Sauce) is a North Indian dish from the Moghul-era. Nicely spiced and meaty, these Indian meatballs are delicious in this creamy, fragrant sauce. Take care not to break up the koftas during the cooking process so spoon the sauce over them rather than stirring them.

What you need…
• 800g lamb mince
• 4 Teaspoon ghee
• a few coriander leaves (for garnish)

Kofta Mix
• small handful coriander leaves, very finely chopped
• 1 Tablespoon garam masala
• 2 teaspoon garlic paste
• 1 teaspoon chilli flakes
• 0.5 teaspoon salt

For the sauce
• 2 teaspoon garlic paste
• small piece of ginger, finely chopped (or 1 teaspoon ginger paste)
• 200g Base Curry Sauce
• 150g yoghurt
• 150ml cream

Spice Mix
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 turmeric powder

How to make it…
1. Mix the lamb and the Kofta Mix well (it’s best to use your hands). Form into 16–20 meatballs.
2. Heat 1 Teaspoon ghee to a medium heat. While it is heating add enough water to the Spice Mix to form a sloppy paste.
3. Add the meatballs to the pan until all of them are sealed and slightly browned. This should take about 5 minutes. Be very careful when turning them or they will break down. Depending on the size of your pan you may have to do this in batches. Set the meatballs aside.
4. Heat the rest of the oil to a medium heat. Add the garlic and ginger paste and cook for 2 minutes.
5. Add the Spice Mix and stir fry for 2 minutes.
6. Add the Base Curry Sauce and cook for 2 minutes.
7. Add the meatballs to the pan and cook for 20 minutes, turning the meatballs occasional. Again, be very careful when turning them. Add a little water if necessary.
8. Add in the yoghurt and cream, mix well and cook for 2 minutes more.
9. Serve, garnished with coriander leaves.

CHEF’S TIP
Making sure your form the meatballs correctly is a crucial part of this dish and ensures they stay intact during the cooking process. Don’t rush it and get your hands well into the mixture.
Mughlai Malai Kofta is a rich, meaty dish from the Moghul-era.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza

Where does lamb go to dance? … The meatball.

How to cook… Sindhi Biryani

Recipes

Serves 4 as a main dish

Biryani is a rice-based dish, where all the spices, meat and vegetables are slowly cooked together over a long period of time. Although Biryani is a popular dish all over the world there are many variations – this is the version from the Province of Sindhi in Pakistani Punjab.

What you need…
• 400g potatoes, cut into 4cm chunks
• 2 drops yellow colouring
• 10 Tablespoons ghee• 2 onions, roughly chopped• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 500g chicken thighs and legs, on the bone
• 1 teaspoon salt
• 250g yoghurt
• 4 tomatoes, cut into halves
• 100g plums
• small handful coriander leaves, roughly chopped
• 5 mint leaves, roughly chopped
• 5 green chillies, with a small slit in each
• 300g rice
• 3 Tablespoons rose water
• 0.5 teaspoon nutmeg powder

Spice Mix
• 2 cloves
• 2 cardamoms (cracked but not crushed)
• 10cm piece cinnamon stick
• 1 teaspoon cumin seeds
• 1 Tablespoon chilli powder
• 1 Tablespoon turmeric powder


How to make it…
1. Boil the potatoes in water with a drop of yellow colouring until they are nearly cooked. Drain the potatoes and pat dry with a paper towel.
2. Heat 1 Tablepoon ghee to a medium heat and fry the potatoes until they are crisp and starting to brown. Remove the potatoes and set aside.
3. Add 2 Tablespoons ghee and the onions, and fry until golden brown.
4. Add the ginger paste, garlic paste and the chicken, and stir fry for 5 minutes.
5. Add the Spice Mix and salt and cook for 3 minutes.
6. Add the yoghurt and fried potatoes, mix well, cover and simmer for 10 minutes.
8. Add the tomatoes, the plums, coriander leaves, mint leaves and chillies, and mix well. Remove the pan from the heat.
9. Wash the rice until the water is clear. This will take 6–7 washes, maybe more. Boil the rice in fresh water, with a little salt, until cooked.
10. Drain the rice andspread it evenly on top of the chicken mixture.
11. Dissolve a drop of yellow colour in rose water and spread it, with the rest of the ghee, on top of rice. Allow this to dissolve for 30 seconds. Sprinkle the nutmeg powder on top of the mixture.
12. Return the pan to a medium heat and simmer, covered, for 8 minutes.
13. Remove the cover, allow the steam to escape for a couple of minutes and serve.
• Recipe courtesy of Zaynub Mahmood. Photo below: Miansari66 CCA.

CHEF’S TIP There are quite a few ingredients in this dish so get everything ready before you start cooking.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona

Never rush a biryani… it’s not a rice.

How to cook… Aloo Muttar

Recipes

Serves 4 as a side dish

Potato is the all-time favourite for side dishes and the colour and pop-in-the-mouth of peas makes them perfect partners in Aloo Muttar. It’s very simple to make with cooked potato pieces added to some Base Curry Sauce and spices and finished off with a decent cup of peas.

What you need…
• 400g potato, cut into 5cm chunks
• 2 Tablespoons ghee
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 200g peas (fresh or frozen)
• 160g Base Curry Sauce
• salt, to taste
• few coriander leaves to garnish (optional)

Spice Mix
• 0.5 teaspoon turmeric
• 0.5 teaspoon chilli powder
• 1 teaspoon garam masala

How to make it…
1. Peel the potatoes, cut into 5cm chunks and boil until cooked. While they are cooking mix the Spice Mix with enough water to form a sloppy paste.
2. Heat the ghee to a medium heat. Add the garlic paste and ginger paste and cook for 1 minute.
3. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
4. Add the Base Curry Sauce and cook for 2 minutes.
5. Add the peas and cook for 3 minutes.
6. Add the salt and potatoes, mix carefully so as not to break the potatoes, and cook until heated through.
7. Serve, with (optional) coriander leaves.

CHEF’S TIP
This recipe will create a dryish dish but if you like more sauce with your potatoes simply add more Base Curry Sauce.
Aloo Muttar, a simple but delicious combination of potato and peas.

If you like this you should try our…
Sag Paneer • Sag Mushrooms • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza • Mushroom Bhajee

What’s a pea’s favourite song? … Nothing Else Muttars.

How to cook… Gateaux Piment

Recipes

Serves 4 as a snack or starter

Gateaux Piment (Chilli Cakes) is a popular street-food snack in Mauritius, and is sold in small shops or from homes of people looking to earn a bit of extra income. It is particularly popular at breakfast time and locals often eat it bread and butter. You may also see these advertised as Gato Pima, which is the Creole spelling of the snack.

What you need…
• half a cup of yellow split peas
• 1 onion, finely chopped
• 2 spring onions chopped
• pinch of cumin powder
• 2 chillies, chopped
• 1 teaspoon salt
• 4 Tablespoon cooking oil


How you make it…
1. Soak the split peas in water for 12 hours.
2. Grind the split peas to a paste, using a little water if necessary.
3. Add all the other ingredients (except the oil) to the peas and mix well.
4. Form the mixture into small (about 2cm diameter) flat pancakes, using a little water to bind the pancakes, if necessary.
5. Heat oil to a medium heat. Add the cakes, turning occasionally, and cook until golden brown.
6. Drain the pancakes and remove any excess oil with kitchen paper. Serve with bread and butter or your favourite chutney.

CHEF’S TIP If you are a bit heat adverse then go for a sweet chutney like mango.

If you like this you should try our…
Roasted Sweet Potatoes (Bhundi Shakarkandi) • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona

These Chilli Cake are so delicious… they’ll have you in tiers of joy.

How to cook… Roasted Corn with Sea Salt & Spice

Recipes

Serves 4 as a snack or starter

Roasted Corn is a simple street snack you’ll find all over the sub-continent and it’s delicious rubbed with grainy salt and spice. For that delicious roasted taste the vendors briefly finish cooking the corn in the coals, leaving the leaves on the corn to protect it. You can cook on the barbecue at home or try to replicate the taste under the grill. On the street it’s eaten with your hands, of course.

What you need…
• 4 corns on the cob (with leaves still on if you can get them)
• 2 lemons cut into halves or quarters
• 1 Tablespoon Tandoori Masala Spice
• 1 Tablespoon sea salt


How you make it…
1. Heat your barbeque to high heat. Peel back the leaves and cook the corn until they are soft. This will take 30–40 minutes. Don’t wrap them in foil as you want them slightly charred.
2. If you are using real wood or coals you can pell back the leaves and and finish them off directly in the coals for a few seconds. You can use the grill to cook them but it’s impossible to replicate the charred, smokey taste.
3. Put the spice and the salt on a plate with the lemon pieces.
4. Each person should push a lemon slice into the spice and salt and then rub generously over their own corn.
5. Eat immediately, dipping the lemon back into the spice and salt as required.

CHEF’S TIP Once you’ve tried this a couple of times experiment with other spices as your rub.

If you like this you should try our…
Roasted Sweet Potatoes (Bhundi Shakarkandi) • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona

Always be noce to the corn… and it’ll smile from ear to ear.

How to cook… Egg and Potato Curry

Recipes

Serves 4 as a main dish

Egg and Potato Curry is a hugely popular dish in India yet it’s difficult to find outside the sub-continent. This Punjabi-style recipe is easy to make. Boiled eggs are sealed in oil then added to a tomato sauce that has been infused with aromatic whole spices.

What you need…
• 8 eggs
• 3 potatoes, peeled and thinly sliced
• salt to taste
• 3 Tablespoon oil
• 1.5 onions, finely chopped
• 2 teaspoon garlic, roughly chopped
• 2–3cm piece of ginger, peeled and roughly chopped
• 400g chopped tomatoes
• small handful coriander (chop up the stems to add to the curry and set aside the leaves for garnish if you want garnish).

Spice Mix 1
• 1 cinnamon stick
• 2 cloves
• 2 cardamom pods (cracked open but not crushed)
• 6 peppercorns
• 3 whole dried red chillies (or a teaspoon of crushed dried chillies)
• 1 bay leaf

Spice Mix 2
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 0.5 teaspoon chilli powder (more if you like your curries hot)

How you make it…
1. Hard boil the eggs and remove the shells. Set aside.
2. Pat dry the potatoes with a paper towel and sprinkle with salt.
3. Heat the oil to medium-hot in a pan and fry the potatoes until they are cooked through and just start to brown. Set aside.
4. Fry the eggs in the same oil for about 5 minutes, rolling them frequently to avoid them crisping. Remove eggs and set aside.
5. Turn up the heat to ensure the oil is piping hot. Add the whole spices and cook for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding a cardamom pod. You want to infuse the oil with the flavours of the whole spices but if they burn you will have to do stage 5 again.
6. Add the onion, garlic and ginger, mix well, cover and cook for 10 minutes, stirring occasionally.
7. Add the tomatoes, Spice Mix 2, coriander stems, mix well and cook for 10 minutes. Add water, as needed, to keep the sauce pourable.
8. Add the potatoes and eggs. Make sure the eggs are coated with the sauce but be careful not to break them up. Heat through for about 5 minutes.
9. Serve, garnished with the (optional) coriander leaves.

CHEF’S TIP
We’ve worked on two eggs per person. If people with larger appetites are coming for dinner then simply boil extra eggs.

If you like this you should try our…
Sindhi Biryani • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona

Why did the chicken cross the road? … To chat to the egg and see who crossed first.

How to cook… Bharwan Mircha

Recipes

Serves 4 as a snack or starter

Bharwan Mircha (Pan-Fried Stuffed Chillies) are ideal street snacks as the banana chillies are perfect ‘plates-that-you-eat’. From Uttar Pradesh in north India, this tasty snack provides a nice kick.

What you need…
• 4 red banana chillies (very large chillies for stuffing)

For the stuffing
• 3 potatoes, boiled and very finely diced
• 4 Tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 2.5-cm piece ginger, peeled and chopped
• 2 green chillies, chopped
• few curry leaves, chopped
• 2 carrots, peeled and very finely diced
• 60g peas, defrosted if frozen
• 1 teaspoon ground turmeric
• 1 teaspoon chilli powder
• salt, to taste
• 0.5 teaspoon garam masala
• juice of 1 lemon
• 30g Cheddar cheese, grated
• 2 Tablespoons mint and coriander chutney


How you make it…
1. Cut the potato into small chunks and boil in water until cooked.
2. Cut the chillies in half lengthwise, deseed and set aside.
3. To make the stuffing: Heat 3 Tablespoons oil in a pan to a high heat. Add the mustard seeds and allow them to crackle for 15 seconds. Turn down the heat and add the ginger, green chillies and curry leaves and sauté for 1 minute. You may need to remove the pan from the heat initially to stop them burning.
3. Add the carrot and green peas and cook until soft.
4. Add the potatoes, turmeric, chilli powder and salt and cook for 2–3 minutes. Sprinkle over the garam masala and lemon juice and salt, and cook for 5 minutes. Turn off the heat and allow the mixture to cool.
5. Heat a non-stick pan, add the other 1 Tablespoon oil and cook the chillies for 1–2 minutes on each side over a low heat, turning regularly until golden.
4. Stuff the chillies with the carrot, peas and potato mixture plus the grated cheese and mint and coriander chutney.
• Recipe from Food of the Grand Trunk Road by Anirudh Arora and Hardeep Singh Kohli, courtesy of New Holland Publishing.

Large round peppers would provide an good alternative to the banana chillies, although naturally less spicy.

If you like this you should try our…
Roasted Sweet Potatoes (Bhundi Shakarkandi) • Sindhi Biryani • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona

Fans of Christmas lunch love this dish… because it’s full of stuffing.

How to cook… Butter Paneer

Recipes

Serves 4 as a main dish

Paneer works excellently with this creamy, buttery and super moreish sauce. Fry the paneer chunks first so they are crispy on the outside and enjoy the rich sauce. The dish will be much better if you make your own paneer.

What you need…
• 1 teaspoon ghee
• 800g paneer, cubed
• 150g unsalted butter
• 2 onions, finely chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• salt to taste
• 6 fresh tomatoes, finely chopped
• 1 teaspoon sugar (optional, if you like it sweet)
• 150ml cream
• coriander leaves for garnish

Spice Mix
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon cumin powder

How to make it…
1. Heat 1 Tablespoon ghee in pan to a low-medium heat. Add the paneer cubes and fry until they brown. This should take about 3–4 minute. Remove from the pan and set aside.
2. Heat 100g of the butter on a low-medium heat until melted, add the onion and cook until it starts to brown (about 4–5 minutes).
3. Add the garlic and ginger and cook for 1 minute.
4. Add in the Spice Mix, salt and the chillies, stir well and cook for 1 minute.
5. Add the tomatoes and cook for 3-4 minutes, then add 250ml water and cook for a further 2–3 minutes.
6. Transfer the ingredients to a blender (or use a hand blender) until smooth.
7. Return to pan and reheat for a couple of minutes. You can now add in the optional sugar.
8. Add the paneer, cream, the other 50g of butter and and cook on a low-medium heat until everything is warmed through.
9. Serve garnished with the coriander leaves. The dish also looks good with a small swirl of cream and/or tiny knob of butter in the middle of the dish (it will melt quickly).

CHEF’S TIP
When you remove the paneer chunks and move on to stage 2 you do not need wipe out the remaining ghee. It’ll stop the butter burning and what’s a bit more oil between friends when it comes to such a rich dish?
The crispy paneer chunks are excellently complimented by the creamy sauce.

If you like this you should try our…
How to make Paneer • Chilli Paneer • Sag Paneer • Muttar Paneer • Prawn Madras • Prawn Rogan • Prawn Vindaloo • Prawn Dopiaza • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Butter Chicken • Chicken Dopiaza

What cheese do cyclists take on holiday? … A paneer.

How to cook… Prawn Dopiaza

Recipes

Serves 4 as a main dish

Originally a dish from Persia, Dopiaza means “two onions” and gives it name to this curry because onions are used twice in the recipe (in the Base Curry Sauce and towards the end when the fried onions are added). You’ll need to quickly seal the prawns in butter and brown the onions first, then create the sauce before re-adding the prawns and fried onions again at the end.

What you need…
• small knob of butter
• 800g prawns, shelled and deveined
• 3 Tablespoons ghee
• 1 onion, sliced
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala
• salt to taste

Spice Mix 1
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar


How to make it…
1. Heat the butter to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the prawns to the butter and stir fry until they are pink. This should take about 2 minutes. Remove the prawns from the pan and set aside.
3. Heat 1 Tablespoon ghee to a medium heat and stir fry the onions until they are starting to brown. Remove them from the pan and set aside.
4, Heat the rest of the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
5. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
6. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
7. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
8. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
9. Add the prawns, mix well and cook for five minutes.
10. Add the garam masala, salt, coriander stems and prawns and cook for 2 minutes.
11. Add the fried onions and continue cooking until the prawns are fully cooked.
12. Serve, garnished with the coriander leaves.


CHEF’S TIP
Caramelising the onions creates a sweet and slightly sticky dish so it’s complemented nicely with a spicy chilli pickle or tart lime pickle on the side.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona

Last time I was in a fruit and veg shop the owner told me that his onions could sing a Bee Gees song. I had to stay a bit longer to listen but then I noticed it was just the chives talking.

How to cook… Chicken Feet Curry

Recipes

Serves 6 as a main dish

Chicken Feet Curry is shared at bars in Africa while chatting to friends. This mild recipe is from a small restaurant in Johannesburg, South Africa. The best way to eat this curry is with your fingers and to suck each piece to extract the slow-cooked flavour and the (small amount) of meat from the feet.

What you need…
• 1 litre water
• 1kg chicken feet
• 5 Tablespoons oil
• 2 onions, finely chopped
• 1 red pepper, finely chopped
• 1 teaspoon salt
• 1 teaspoon garam masla
• 1 teaspoon flour

How you make it…
1. Boil the chicken feet for 1 hour.
2. Add the oil to a pan and heat to a medium heat. Add all other ingredients (except the flour) until the onions are soft (but not brown).
3. Turn down the heat. Add the chicken, half of the water and the flour, and cook for 10 minutes.
• Recipe courtesy Florence Chareka, chef at TSA restaurant in Randburg, near Johannesburg, South Africa.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona

Why did the chicken cross the road 100 times? … To get fit.

How to cook… Swahili Chicken Curry

Recipes

Serves 3–4 as a main dish

Swahili Chicken Curry, a creamy on-the-bone chicken dish, is a popular East African dish served with rice and chapatti. This recipe is from the Hilton Hotel in central Nairobi, Kenya

What you need…
• 5 teaspoons cumin powder
• 2 teaspoons turmeric powder
• 5 teaspoons cardamon powder
• 2 teaspoons chopped garlic
• 2 teaspoons chopped ginger
• 500g yoghurt
• 2 Tablespoons lemon juice
• 1 litre coconut milk
• 1kg chicken thighs and legs
• 4 teaspoons corn oil
• 100g chopped onions

For the garnish
• 100g chopped onions
• 1 tomato cut into small cubes
• small handful of chopped coriander
• pinch of parsley

How you make it…
1. Mix half of the cumin, turmeric, cardamon, garlic, ginger, yoghurt and lemon juice and 150ml coconut milk, and coat the chicken with the mixture to marinade. Set aside for two to three hours.
2. When the chicken has marinated arrange the pieces on an oven tray, making sure they are all well coated with the mixture. Preheat the oven to 180 C and cook the chicken for 25 minutes. Check that all the pieces are cooked through.
3. Heat the oil in a pan and sauté the onion then stir in the rest of the cumin, turmeric, cardamon garlic, ginger, coconut milk and lemon juice. Reduce the sauce to half of its original amount then add the rest of the yoghurt and let it boil for 1 minute
4. Add in the chicken pieces and heat through.
5. Add the garnish and serve with rice and chapatti.
• Recipe courtesy of Dominic Keya, chef at the Hilton, Nairobi, Kenya.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona

Kenya make this delicious Swahili Chicken?

How to cook… Muttar Paneer

Recipes

Serves 4 as a side dish

Crispy cheese, a creamy sauce and peas for colour and that ‘pop’ in the mouth, makes Muttar Paneer a favourite Indian side dish. The optional chilli can provide an extra kick and a splash of colour. For that extra special touch you can make your own paneer.

What you need…
• 2 Tablespoons ghee
• 400g paneer, cut into chunks about 2–3 cm square
• 0.5 teaspoons cumin seeds
• 2 teaspoons finely chopped fresh garlic (or garlic paste)
• 1 teaspoon finely chopped fresh ginger (or ginger paste)
• 120g Base Curry Sauce
• 1 red chilli, finely chopped (optional)
• 0.5 teaspoon salt
• small handful coriander leaves, chopped
• 200g peas (frozen are good)
• 100ml double cream

Spice Mix
• 0.5 tsp turmeric
• 1 tsp chilli powder
• 1 tsp garam masala
• 0.5 tsp coriander powder

How to make it…
1. Heat 1 Tablespoon ghee in pan to a medium heat. Add the paneer cubes and fry until they brown on all sides. This should take about 3–4 minute. Remove from the pan and set aside.
2. Add the rest of the ghee and heat to high heat. While it is heating up mix the Spice Mix with enough water to form a sloppy paste.
3. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
4. Add the garlic and ginger paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw away and start again.)
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce, (optional) chilli and salt and cook for 2 minutes.
7. Add the paneer and coriander and cook until all the pieces are all well-coated. This should take 1–2 minutes.
8. Add the peas, mix well and cook for 3 minutes.
9. Add the cream and cook until everything is heated through.

CHEF’S TIP
Make sure all the pieces of the paneer are nicely browned in stage 1. This creates a crispy exterior but they’ll be soft and fluffy inside.
Muttar Paneer is the popular creamy peas side dish.

If you like this you should try our…
How to make Paneer • Sag Paneer • Sag Mushrooms • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza

My grandad wasn’t happy when I ordered him Muttar Paneer… But then he’s always grump-pea.

How to cook… Sag Paneer

Recipes

Serves 4 as a side dish

Sag Paneer is an excellent side dish, with the crispiness of the pre-fried cheese – especially if you make your own paneer – beautifully complemented by with the wilted, bright green spinach leaves. The addition of the red chilli can add a nice kick as well as a lovely splash of colour.

What you need…
• 2 Tablespoons ghee
• 200g paneer, cut into chunks about 2-3 cm square
• 0.5 teaspoon cumin seeds
• 2 teaspoons garlic paste
• 1 teaspoons ginger paste
• 200g Base Curry Sauce
• 1 red chilli, finely chopped (optional)
• 0.5 teaspoon salt
• small handful coriander leaves, chopped
• 200g spinach (fresh or frozen), chopped

Spice Mix
• 1 teaspoon turmeric
• 1 teaspoon chilli powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder

How to make it…
1. Heat 1 Tablespoon ghee in pan to a medium heat. Add the paneer cubes and fry until they brown. This should take about 3–4 minute. Remove from the pan and set aside.
2. Add the rest of the ghee and heat to high heat. While it is heating up mix the Spice Mix with enough water to form a sloppy paste.
3. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
4. Add the garlic and ginger paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw away and start again.)
5, Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce, (optional) chilli and salt and cook for 2 minute.
7. Add the paneer and coriander and cook until all the pieces are all well-coated. This should take 1–2 minutes.
8. Add the spinach and cook until all the moisture has evaporated and the spinach has wilted. This will take about 5 minutes.

CHEF’S TIP
An easy way to ‘chop’ up the spinach is to put it in the freezer, then just before you need it bring it out and beat it with your fist. The spinach will snap into small pieces and defrost very quickly.
Sag Paneer, makes an excellent side dish with its crispy cheese chunks and dark green spinach leaves.

If you like this you should try our…
How to make Paneer • Butter Paneer • Muttar Paneer • Chilli Paneer • Prawn Madras • Prawn Rogan • Prawn Vindaloo • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Butter Chicken • Chicken Dopiaza

The waiter in our local restaurant is always asking questions about my orders… It’s like the Spinach Inquisition.

How to cook… Chilli Paneer

Recipes

Serves 4 as a main dish

Chilli Paneer is a popular and spicy Indo-Chinese dish, combining flavours from both cuisines and with Indian cheese as its main ingredient (make your own paneer). These dishes are emerged in states that border China and India and also from a group of Hakka Chinese people who moved to Calcutta.

What you need…
• 4 Tablespoons cornflour
• 1 Tablespoon red chilli powder
• salt and pepper to taste
• 4 Tablespoons cooking oil
• 500g paneer cheese, chopped into small, evenly sized chunks or strips
• 1 large onion, roughly chopped
• 1 each of red, yellow and green capsicum peppers, chopped into bite-sized chunks
• 20g garlic, roughly chopped
• 2 tablespoons chilli sauce (try Baj’s Blazin’ Original Hot Sauce)
• 1 Tablespoon dark soy sauce
• 1 Tablespoon brown sugar
• 4 green chillies, sliced down the middle and cut into chunks (don’t deseed)
• small handful of coriander to garnish


How you make it…
1. Mix the cornflour with 20ml of water, the chilli powder and some salt and pepper. Coat each piece of paneer in the cornflour mix.
2. Heat 1 Tablespoon oil in a frying pan to a medium heat and shallow fry some of the paneer for a 1–2 minutes until just turning golden. Set aside on kitchen towel. Repeat until all the paneer has been cooked.
3. Add the onions and peppers to the remaining oil and cook for 3–4 minutes on a medium heat.
4. Add in the garlic, the chilli sauce, soy sauce and brown sugar to the onions, peppers and garlic and cook for 2 minutes on a medium heat.
5. Add in the paneer and cook for 3 minutes, then add in the chillies, salt and pepper to taste, then stir well and ensure everything is warmed through,
6. Serve, garnished with coriander leaves.
• Recipe courtesy Baj’s Blazin’ Sauce in Greenwich.

CHEF’S TIP
This recipe uses strips of paneer but you can use cubes if you prefer.



If you like this you should try our…
Make your own Paneer • Sag Paneer • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona

Some may warn you that this dish is very hot but it’s really quite chilli.

How to cook… Prawn Korma

Recipes

Serves 4 as a main dish

The beautifully mild Korma is a delicious dish when cooked well. This recipe avoids the sickly sweetness and coconut dished up by some restaurants and concentrates on the creamy, smoothness of a great dish served with plump prawns.

What you need…
• 1.5 onions
• 3 Tablespoons ghee
• 4 Tablespoons ghee
• 4 Tablespoons milk
• pinch turmeric
• 800g prawns, shelled and deveined
• 1 Tablespoon garlic paste
• 1 Tablespoon garam masala
• 100g yoghurt
• 150ml double cream
• 0.5 teaspoon salt
• 1 Tablespoon almond flakes
• few coriander leaves, for garnish

How to make it…
1. Chop the onions and blanch them in boiling water for 3 minutes. This removes the bitterness. Purée the onions in a blender.
2. Heat 1 Tablespoon ghee in a pan to a low-medium heat. Add the milk and the turmeric and once warm add the prawns to colour them. This should take 1-2 minutes. Remove the prawns and set aside.
3. Turn the heat to medium-high and add the rest of the ghee. When hot add the onions and cook on a medium heat for 5 minutes.
4. Add the garlic and cook for 1 minute.
5. Add the garam masala, yoghurt, cream and salt, and cook for 3 minutes.
6. While it is cooking turn the grill to a high heat and roast the almonds. This takes less than a minute so be careful not to burn them.
7. Add the prawns until cooked.
8. Serve, garnished with the roasted almonds and coriander leaves.

CHEF’S TIP
The smoothness of this dish means you’ll be able to actually taste a delicate accompaniment such as Saffron Rice or Lemon Rice.
Smooth and creamy Prawn Korma.

If you like this you should try our…
Prawn Madras • Prawn Rogan • Prawn Vindaloo • Prawn Dopiaza • Mughlai Malai Kofta • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Butter Chicken • Chicken Dopiaza

What’s Boy George’s favourite curry? … Korma Chameleon

How to cook… Prawn Vindaloo

Recipes

Serves 4 as a main dish

The Vindaloo is for curry lovers who are after some serious heat. Originally a pork and vinegar dish from Goa, restaurants took the name to represent a super spicy curry, so for a coastal state, what better replacement than briny prawns? The restaurant-style Vindaloo has heat from the peppercorns and chilli, sourness from the vinegar and includes it’s trademark chunks of potato.

What you need…
• 1 large potato, cut into 5cm chunks (you should have 6-8 of them)
• small knob of butter
• 800g prawns, shelled and deveined
• 2 Tablespoons ghee
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• 1 Tablespoons garam masala
• salt to taste
• 0.5 onion sliced
• 1 Tablespoon vinegar

Spice Mix 1
• 1 Tablespoon curry powder
• 4 teaspoons chilli powder
• 1 teaspoons turmeric powder
• 1 teaspoon vinegar

Spice Mix 2
• 1 teaspoon cumin seeds
• 1 teaspoon peppercorns
• 0.5 teaspoon fenugreek seeds

How to make it…
1. Boil the potato chunks until cooked. While the water is boiling mix the Spice Mix 1 with 1 Tablespoon vinegar and enough water to form a sloppy paste. Set the potatoes aside once cooked.
2. Heat the butter to a medium heat. Add the prawns to the butter and stir fry until they are pink. This should take about 2 minutes. Remove the prawns from the pan and set aside.
3. Heat the ghee to a high heat. Add the Spice Mix 2 and fry for 15 seconds. The spices should sizzle immediately when you add them to the ghee. You can test it is hot enough by adding one cumin seed.
4. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat for a while to the paste burning. (If it burns then throw it away and start again.)
5. Add the Spice Mix 2 paste and cook for two minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce and tomato ketchup and cook for 2 minutes.
7. Add the garam masala, salt, mix well, and cook for 3 minutes.
8. Add the prawns and cook for 2 minutes. Add the onion and the Tablespoon of vinegar and continue cooking until the prawns are fully cooked.
9. Finally, add the cooked potato pieces, mix in well and serve.

CHEF’S TIP
To really enjoy the heat of this dish avoid eat it with chappatis instead of rice..
Heat lovers can’t resist a spicy Prawn Vindaloo.

If you like this you should try our…
Lamb Vindaloo • Chicken Phall • Prawn Rogan • Prawn Dopiaza • Medium Prawn Curry • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Tikka Masala

Check out 5 Best Goa Curries

Why did the prawn leave the bar early? … Because he pulled a muscle.

How to cook… Prawn Madras

Recipes

Serves 4 as a main dish

Madras is the go-to choice for heat fans and it’s fitting that shellfish is used for a dish that is named after a coastal city. South India’s hot, sweltering city Madras (now called Chennai) offers a great heat kick without going too crazy. Heat lovers would say it dishes up the perfect balance of spice and heat – just add Base Curry Sauce plus a little onion and tomato.

What you need…
• small knob of butter
• 800g prawns, shelled and deveined
• 2 Tablespoons ghee
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• 0.5 onion sliced
• 1 tomato, cut into segments
• 2 teaspoons garam masala
• salt to taste

Spice Mix 2
• 1 Tablespoon curry powder
• 2 teaspoons chilli powder
• 1 teaspoons turmeric powder
• 1 teaspoon vinegar

Spice Mix 2
• 1 teaspoon cumin seeds
• 0.5 teaspoon fenugreek seeds
• 0.5 teaspoon peppercorns

How to make it…
1. Heat the butter to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the prawns to the butter and stir fry until they are pink. This should take about 2 minutes. Remove the prawns from the pan and set aside.
3. Heat the ghee to a high heat. While it is heating up mix the Spice Mix 1 with the vinegar and enough water to form a sloppy paste.
4. Add the Spice Mix 2 to the ghee and fry for 15 seconds. The spices should sizzle immediately when you add them to the ghee. You can test the ghee is hot enough by adding one cumin seed.
5. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat for a while to the paste burning. (If it burns then throw it away and start again.)
6. Add the Spice Mix 2 paste and cook for two minutes. It should now be thick and gloopy.
7. Add the Base Curry Sauce and tomato ketchup and cook for 2 minutes.
8. Add the garam masala, salt, mix well and cook for 3 minutes.
9. Add the prawns and cook for 2 minutes.
10. Add the onion and tomato and continue cooking until the prawns are cooked.

CHEF’S TIP
The onion and tomato segments should be cooked just enough that they are soft but still intact.
Prawn Madras, hot and spicy.

If you like this you should try our…
Prawn Vindaloo • Chicken Phall • Prawn Rogan • Prawn Dopiaza • Medium Prawn Curry • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Tikka Masala

My friend fell sick in the curry house the other night. Luckily the owner let him rest on his nice soft Madras.

How to cook… Prawn Rogan

Recipes

Serves 4 as a main dish

Prawn is excellent for the restaurant-style Rogan with the saltiness of the shellfish providing a counter to the tartness of the tomatoes. A medium-strength dish, it’s based on a classic curry with the addition of the extra tomatoes and red pepper added to the Base Curry Sauce to mimic the redness of the authentic lamb version.

What You Need…
• small knob of butter
• 800g prawns, shelled and deveined
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• small handful fresh coriander, finely chopped
• 1 teaspoons garam masala
• salt to taste
• 2 tomatoes, cut into segments

Spice Mix 1
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

How to make it…
1. Heat the butter to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the prawns to the butter and stir fry until they are pink. This should take about 2 minutes. Remove the prawns from the pan and set aside.
3. Heat the rest of the ghee to a high heat. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
4. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce, tomato ketchup and coriander, and cook for 2 minutes.
7. Add the red pepper, mix well and cook for 5 minutes.
8. Add the garam masala, salt and coriander stems, and cook for 3 minutes.
9. Add the prawns and cook for 2 minutes.
10. Add the tomatoes and continue cooking until the prawns are fully cooked. The tomatoes should be soft but not broken down.

CHEF’S TIP
Avoid overripe tomatoes for this dish or they will break up too easily.
Prawn Rogan, plump shellfish with extra tomatoes and red peppers.

If you like this you should try our…
Medium Prawn Curry • Prawn Korma • Prawn Vindaloo • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona

I knew this polieman who used to do everything by the book when he ordered his food. That’s all changed and he’s gone Rogan.